Simple fish suppers
Try this for a seafood twist on the Cape Malay icon usually made with lamb.
2 thick slices stale white bread, remove the crusts
375ml (1½ cups) milk
700g white fish fillets, cut into blocks 2 large onions, finely chopped
15ml (1 tbsp) butter
15ml (1 tbsp) oil
15ml (1 tbsp) curry powder
45ml (3 tbsp) fruit chutney
5ml (1 tsp) turmeric
85ml ( cup) seedless raisins
Finely grated rind and juice of 1 lemon Salt and pepper
1 extra-large egg, lightly beaten
12 fresh lemon leaves
Soak the bread in 125ml (½ cup) of the milk. Place the fish in a food processor and roughly chop without making a mush.
Mash the soaked bread, add to the fish and mix through. Fry the onions in the butter and oil until soft. Add the curry powder and fry for 2-3 minutes.
Stir in the chutney and turmeric.
Add the onion mixture to the fish with the raisins, lemon rind and juice, season and mix through. Combine the remaining 250ml (1 cup) milk with the beaten egg. Fold half the milk mixture into the fish mixture and divide between 6 individual baking dishes. Pour over the rest of the milk. Roll the lemon leaves up and push 2 leaves halfway into each dish of bobotie. Bake in a preheated oven at 180°C for about 20 minutes or until just set. Serve with yellow rice and chutney. Serves 6.
CARB-FREE FISHCAKES WITH GREENS Ingredients
500g fish fillets, eg salmon or hake (you could also use a large can of salmon, well drained, discarding skin and bones)
15ml (1 tbsp) finely chopped fresh chives 15ml (1 tbsp) finely chopped fresh parsley 15ml (1 tbsp) finely chopped fresh dill
1 garlic clove, chopped, optional
Zest of one lemon
10ml (2 tsp) lemon juice
5ml (1 tsp) Dijon mustard
15ml (1 tbsp) mayonnaise
125ml (½ cup) coconut or almond flour, plus extra for coating
Salt and pepper
Oil, for frying
Blanched green vegetables (such as peas, asparagus and green beans) and baby lettuce leaves
30-45ml (2-3 tbsp) vinaigrette dressing
Cut the fish into blocks and combine with the herbs, garlic, lemon zest, juice, mustard and mayonnaise in the bowl of a food processor. Blend using the pulse button, taking care not to overmix to a pulp. Add the flour and pulse again. Season. With wet hands, divide the mixture into 4 or 8 portions and shape into fishcakes. Coat in extra coconut or almond flour. In a frying pan, heat 2-3cm of oil and fry the fishcakes for about 3-5 minutes on each side, turning carefully. Serve with a salad of blanched green vegetables tossed with vinaigrette. Serves 4